Desserts

Chocolate-Orange Cheesecake

(15)

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photo by:kraft

Oh, put a pan of water on the bottom rack of the oven. This will keep the top from cracking. Worked great for me!

posted by

lbgolfer66

on 1/10/2010

time

prep:

20 min

total:

6 hr 20 min

servings

total:

16 servings

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What You Need

FAMOUS Chocolate Wafers, finely crushed (about 1 cup)

1/4

tsp. ground cinnamon

Tbsp. butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3/4

cup sugar

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

tsp. vanilla

eggs

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted

tsp. orange zest

Tbsp. orange-flavored liqueur

1/2

cup orange marmalade

Make It

HEAT oven to 350°F.

MIX wafer crumbs, cinnamon and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust.

BAKE 30 min. Meanwhile, stir zest and liqueur into remaining batter; refrigerate until ready to use.

REDUCE oven temperature to 325°F. Spoon remaining batter over baked chocolate layer in pan; bake 30 min. or until center is almost set. Run small knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

HEAT marmalade just until warmed; spoon over cheesecake just before serving.

Kraft Kitchens Tips

Size-Wise

Looking for a special treat? Orange and chocolate make a wonderful combination in this cheesecake.

Note

If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325°F for the crust-baking step, and to 300°F for the cheesecake-baking step.

Make Ahead

Cheesecake can be refrigerated overnight before serving.

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lbgolfer66

posted:1/10/2010

Oh, put a pan of water on the bottom rack of the oven. This will keep the top from cracking. Worked great for me!

pisces896

posted:12/29/2009

Made this for Christmas and it is definitely a keeper. Moist, just choclaty and orange enough. I also made it ahead of time and froze it. Thawed at reoom temperature to perfection....

janetwayman

posted:5/6/2008

I would make this again, with changes. Used the grated peel of a whole orange and it still needed the orange extract or liqueur. The chocolate layer not very chocolate. I would double all the flavorings, including the chocolate.

Elfgal

posted:11/23/2006

I served this for Thanksgiving this year instead of the usual pumpkin pies, etc. Everyone raved about it....it was so easy to make and turned out wonderfully. The top layer tastes just like a dreamsicle.....it was very good

akcooker1

posted:9/2/2006

This is scrumptious; smooth and not overly sweet. I agree with a previous comment about the possibility of adding some orange extract if you'd like a more dominant orange flavor, but this was excellent as it.

pau6

posted:7/26/2006

Very smooth and taste superb and easy to make thank you

larajones

posted:12/30/2005

I have made this twice. Once I used orange juice instead of liquer; the second time I used orange extract. The extract was definitely better. This was SUCH a "hit." I took it to work and it was gone before I had a piece!

a cook

posted:12/26/2005

I couldn't fine orange-flavored liquer so I added some orange juice, it works as well. Awesome recipe! I was the star of the night at the C'mas party. Should definitely try this recipe!

ltcjhwood

posted:2/21/2004

This is a great cheesecake. I beat the cream cheese to incoporate some air into it, as this helps to make the cheesecake light as well as separating the eggs and fold in the whites just before pouring into the pan. This results in a lighter cheesecake. Of course, you may need to bake it for an additional 20 to 30 minutes. I also add extra white chocolate to it. The whole family just love the flavor.

pathom1

posted:1/3/2004

This recipe was called "Chocolate Orange Supreme Cheesecake" p 18 in the Philadelphia Brand Cream Cheese Cheesecakes (ISBN 0-517-68639-2) Copyright 1989; this recipe added more brand name products to be used in the recipe and changed the type of measurement for the chocolate. Know where I can buy a duplicate or newer version of this book?